Confit potatoes
Slow-cooked and full of flavor, confit potatoes are a simple 5-minute prep restaurant-worthy side dish that’s gluten-free and vegan!
Serving: 6
Calories: 62kcal
Ingredients
- 1 lb fingerling potatoes, (baby, new or red potatoes work well too)
- 3 garlic cloves, whole or grated
- 8 sprigs fresh thyme
- 3 cups Extra-virgin olive oil
- sea salt flakes and freshly-cracked black pepper
Instructions
- Place the potatoes on a single layer in a baking dish. Add garlic and thyme springs, and season with sea salt and pepper. Pour in enough olive oil to completely cover the potatoes.
- Preheat your oven to 110°C/220 °F. Transfer the potatoes to the oven and cook for 90-120 minutes, or until they’re fork-tender. Avoid letting the oil bubble.
- Once ready, remove the potatoes from the oven and cool at room temperature.
- For crispy confit potatoes, transfer them to a baking sheet and broil for 2–3 minutes, or sauté them in a hot pan.
- Serve the confit potatoes immediately as a side dish or let them cool in the oil for a later use.
Notes
Stovetop confit potatoes:
Warm a large pan over low heat, letting the oil heat gently without boiling (it should stay around 185–200°F or 85–95°C). Add the potatoes, garlic and thyme sprigs, and let the potatoes cook slowly for 45–60 minutes, checking now and then with a fork to see if they’re tender. Make sure the oil doesn’t bubble.
Storing tips:
Store leftover potatoes confit in an airtight container with or without their cooking oil. Refrigerate and enjoy within 2 days for the best flavor and freshness.
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Nutrition
Calories: 62kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.003g | Sodium: 5mg | Potassium: 332mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.